Wednesday, November 11, 2009

Cindy's Chicken Tortilla Soup

1 to 1½ qt chicken broth (homemade is best); add water to make up the difference
1 pint canned chicken (or a 12+ oz store-bought can)
1 can Mexi-corn (corn with red and green peppers)
~ ½ Tbsp cumin
~ ¾ Tbsp chili powder
~ ½ tsp basil
~ ½ tsp cilantro
Sprinkle of taco seasonings, to taste
Sprinkle of Cajun seasonings, to taste
Minced onion, to taste
Granulated garlic, to taste
Black pepper, to taste
Salt, to taste
~ 1 cup grated Colby-Jack cheese
½ cup half-and-half
Tortilla chips

Mix all but the last three ingredients together in a stew pot and simmer for about 30 minutes. Add the cheese and stir until all is melted. Turn the heat off and add the half-and-half, stirring until heated through and but removing from heat before it boils. Serve with crushed tortilla chips.

There's joy on this journey, On My Way Home to My Father's House,
Cindy <><

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